Monkey Bread

When we made the Dahlia Doughnuts, we saved half of the dough for this little project.  A perfectly gluttonous weekend.

Monkey bread uses the same dough as the doughnuts, but it gets frozen- so when we were done with the doughnuts, we just rolled and cut up the rest of the dough and froze it for the next day.

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I made the caramel a day in advance too since I was on a bit of a cooking spree.
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adhere to the warning about appropriate pan size.  It really does bubble once you add the cream and I almost had a hot mess on my hands (quite literally)
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What does any caramel sauce need…. BUTTER.
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Next morning…
The only problem with this recipe is it isn’t actually great for breakfast because the morning cook time is about three hours- great for brunch- not great if you want to eat before 10.  I couldn’t sleep knowing this was going to be an issue and got at about 4:30 to mix the frozen pieces with the sour cream, cinnamon mixture.
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This mix goes in the tulip papers and rises for about three hours.
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Before going in the oven it gets topped with the cinnamon vanilla streusel.  What could be better?
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Oh Yeah…
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And don’t forget your dipping sauce!!
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Delicious!
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Timing problems aside, this was really fantastic.  I’m going to try it again and see if I can get the rise time down- that’s sort of a deal breaker for me on an earlier breakfast- but it was amazing.
We couldn’t decide which was better- the doughnuts or the monkey bread.  Good thing we made both.
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2 Responses to Monkey Bread

  1. carolheigh says:

    you are so lucky – you can eat this stuff and call it disease control

  2. Ashley says:

    I agree, Carol! We are all so happy that you are healthy, Kel. . .but, seriously, SO not fair!! 🙂

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